spicy tomato baked eggs
with beans
- 1 tablespoon olive oil
- 3 cloves garlic, sliced
- 1 small red onion, sliced
- ¼ cup (60ml) red wine vinegar
- 1 teaspoon dried chilli flakes
- 2 teaspoons ground coriander (cilantro)
- 2 teaspoons sweet paprika
- sea salt and cracked black pepper
- 2 x 400g cans cherry tomatoes
- 1 x 400g can borlotti beans, drained and rinsed
- 4 eggs
- ½ cup (40g) finely grated parmesan, plus extra, to serve
- Preheat oven to 200°C (400°F). Heat the oil in a large non-stick frying pan over medium heat. Add the garlic and onion and cook for 4–5 minutes or until softened. Add the vinegar, chilli, coriander, paprika, salt and pepper and cook for a further 1 minute. Add the tomato and beans and stir to combine. Crack the eggs into the pan, sprinkle with parmesan and bake for 10 minutes or until eggs are just set. Sprinkle with extra parmesan to serve. Serves 4
Photography: Ben Dearnley
© DONNA HAY GROUP
